There are lots of standbys on many Chinese restaurant menus: Moo Shu beef, Singapore noodles, lo mein, sesame chicken, General Tso's, and sweet and sour pork. But, try as you might, it seems like no ...

Melissa Kravitz Hoeffner has spent over a decade working as a writer in New York City. She currently covers all aspects of food, dining, travel and lifestyle trends and the intersection of culture, ...

Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one ...

Ever find that you can't completely replicate the tender moist silkiness of restaurant stir-fried meats in your own wok? Most Chinese restaurants use a technique called velveting to ensure meat stays ...

Velveting meat before stir-frying makes for a better and softer texture. The 30-minute method uses pantry staples you probably have on hand. Cornstarch or baking soda work equally as well. If you turn ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Chefs Adam Liaw and Sarah Tiong give SBS Food the low down on how to cook ever-so-tender stir-fry. Chances are that when you visit a Chinese restaurant, you inhale the food in record-breaking time.

Can you spot the difference on this before and after photo of uncooked beef? A food trick that costs less than $2 will change your cooking forever. Well, apparently you can and all it costs is $1.80 — ...

A glossy, savory-sweet sauce makes this classic Chinese American stir-fry taste just like takeout, only from the comfort of your home. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe ...